4. Add quinoa and stir. This toasts it up a bit before adding the liquid and I like the flavor it creates.

5. Stir in soy sauce and fish sauce then add the water (or stock/broth). Stir, bring to a boil and then reduce heat to low, cover, and allow to cook for 20 minutes.

6. After cutting the heat remove the lid and give it a quick stir as sometimes the veggies rise to the top during cooking. When it’s nice and homogenous replace the lid and allow it to sit for 10 minutes more.

7. Serve as is or chop some cilantro or parsley for presentation. Enjoy!